These are great! Like Anu, I used nonstick cooking spray on them. I also used some jalapeno-flavored seasoning I had on hand and dusted it over the top of the chips before I put them in the oven. They came out tasting like tequila-lime tortilla chips!! (I used flour tortillas, and cooked them till the browned.) We ate them with homemade salsa.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
I sprayed one side each of 2 flour tortillas with cooking spray, cut them into eighths and baked them on a baking sheet that was also sprayed with cooking spray. I baked for 10 minutes at 350 F, but I wasn't sure if they were done, so I let them sit in the warm oven for another 5 minutes. They turned out perfect! Thanks for this easy recipe!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
These were good. I used corn tortillas that had been in the freezer way longer than they should have - just knocked the frost off, brushed with oil and baked - yummy. I served with tortilla soup.
person found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Great chips! I think I did not let them get crispy enough, since they were slightly soft they were sort of tough. Tip for all of us future chip bakers, let them brown a little...
person found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
I used the 8" corn tortilla's and tossed them with salt as soon as they came out of the oven. They tasted restaurant-quality.
person found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
I've made these about 4 times now (I'm bad about forgetting to review) I make them with leftover tortillas from enchiladas and fajitas. Just a few (3 or 4) tortillas makes a decent size batch for me and my bf. I like to use a pizza wheel to cut them it if that helps anyone. Thank you very much for posting this!!! Sooo much better then store bought, great with chili :D
person found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
This was a great use for some corn tortillas that just broke on us when trying to use for tacos. Baked on a foiled, cookie sheet with a little bit of Pam. Sprinkled with Salt and Chili Powder. Served with Homemade Guacamole. Thanks for posting. :)
person found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Yummy! So much healthier than store bought - especially if you use corn tortillas and non-stick spray rather than oil. Been making these every day. Planned on keeping them in bags to have ready all the time, but they seem to disappear before I ever get them off the baking sheet!
person found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
This was so handy and sooo good. I had chili and all the stuff for nachos but no chips..I just knew someone on Zarr could help me. Thanks Ruth.
person found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Cheap, fast, simple and delicious. Thank you very much for sharing.!
I used seasoned salt and added a light dusting of cayenne pepper. Served with fresh salsa and sour cream sauce :)
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
I'm not sure what I did wrong, or what I was expecting. All the reviews were so great. I did't think they had any flavor, not at all like corn . I cut them with a pizza cutter, lined them up on a greased cookie sheet, sprayed them with spray, and put kosher salt on. I don't know just how long I left them in the oven, I was so worried about them. They got about tan color, and crispy. They just didn't taste the way I thought they would. I will try them again, to see if it was just me doing it wrong.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
PERFECT! Super simple and tasted crunchy and amazing with my dip of refried beans blended with taco seasoning, salsa, shredded cheese and sour cream. I tossed them with salt before baking and did the cutting with a pizza cutter. Delish!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Very tasty! I have fried mine in the past, but these were just as good if not better, not to mention how much easier! Mine needed 14 minutes total in the oven. I put kosher salt on them when they came out of the oven, but might try the suggestions from others and add some seasoning before I put them in the oven next time. Thanks for posting Ruth.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
While this is a good recipe, I find that the chips need some flavor, so salt is one alternative, but not healthy, and I prefer some cinnamon and sugar sprinkled lightly over the warm tortillas, straight from the oven., Deending on what you are going to use them for, or serve them with, omplimentary spices should be considered , as lightly sprinkled on homemade torilla chips, can make your dish spectacular:)
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Thank you for posting this recipe. I used white corn tortillas and did sprinkle them with a little sea salt after brushing with oil. My whole family raved on how good they were. I served them with Taco Dip. At 10 minutes mine were still quite soft, but by 13 minutes they were nice and crisp.You were right about advising to watch closely so they don't burn.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
So fantastic - thank you! I made these tonight and what I would suggest to others is not to get hung up on the timing. Keep an eye on them and let them take as long as they need.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
I had a bag of flour tortillas to use up so thought I would make this recipe. This was my first time making chips and they came out pretty good. I used kitchen shears to cut the tortillas. I used Reynolds no stick wrap on my cookie sheet and sprayed it with olive oil cooking spray. I placed the tortillas on the sheet and then sprayed the top of them and added some salt. I did as another reviewer stated, I cooked them for for the 10 minutes and let them sit in the oven until they crisped up more.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
These were my first attempt at tortilla chips of any kind, and they turned out pretty good. I learned that you shouldn't use a non-stick cookie sheet to cook these on. I had to switch pans after cooking on one of those air-flow cookie sheets, because it took twice as long to bake and centers were coming out chewy. I did use red corn tortillas in addition to white corn, and cut them using a pizza cutter (only in quarters, though). Sprinkled with margarita salt (improvising) and some with a lil Lucas. Served with my homemade salsa. Yummy!
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
Easy, healthy, and delicious! I used Pam rather than oil, then sprinkled with kosher salt, & put them in the toaster oven on "dark" for one cycle.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
These are a wonderful healthy alternative to store bought tortilla chips. I really enjoyed them.
people found this review Helpful.
You can only vote others' reviews helpful or not helpful...
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
